Experimental Design October 26 2022 CHEM 119 642 Gabriela Orosco and Presley Griffin Experimental Design Lab Report Introduction Epidemiological studies show that consumption of fruits and vegetables is associated with reduced risk of chronic diseases1 The purpose of this experiment was to allow students to become familiar with experimental design and practice the skills needed to write scientific reports Using the scientific Method a systematic way of thinking about a problem students hypothesized if more hydrogen peroxide was added this would cause for more bubbles to appear The scientific method is used in this experiment as process that is followed in order for the hypothesis to be proven true or untrue Summary This experiment was conducted to test if the hypothesis if more hydrogen peroxide was added then more bubbles would appear In this experiment the experimental mass of the spinach was then recorded using the analytical balance and was weighed out to approximately 0 3037 0 3067 and 0 3078 grams of the spinach After weighing the spinach it was then added to a 25 mL graduated cylinder After being placed in the graduated cylinder 20 drops of soap were added using the pipette and 8 0 mL of 3 hydrogen peroxide Each trial conducted by my partner and I was timed for a total of three minutes in which we use the timer on the lab computers to provide accuracy The independent variable in the lab was the amount of hydrogen peroxide each group used The volume of the bubbles was found by calculating the difference between the initial volume before the reaction and the final volume after the reaction Raw Data Results and Calculations Group Tria Type of Mass of Volume Volume of Experiment Initial Final Volume l Fruit Fruit of Soap H2O2 Time Min Volume Volum of vegetable Vegetable drops mL mL e mL Bubble s mL 1 1 Spinach 0 3181 20 2 0 3 2 1 6 2 4 1 Experimental Design October 26 2022 CHEM 119 642 Gabriela Orosco and Presley Griffin Spinach 0 2982 Spinach 0 3011 Spinach 0 3136 Spinach 0 3595 Spinach 0 3210 Spinach 0 3234 Spinach 0 3709 Spinach 0 3026 Spinach 0 3008 Spinach 0 3043 Spinach 0 3084 Spinach 0 3413 Spinach 0 3135 Spinach 0 3115 Spinach 0 3020 Spinach 0 3022 Spinach 0 3184 Spinach 0 3092 Spinach 0 3060 Spinach 0 3070 Spinach 0 3042 Spinach 0 3025 Spinach 0 3063 Spinach 0 3365 Spinach 0 3004 Spinach 0 3094 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 3 1 2 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 10 Spinach 0 3460 Spinach 0 2804 2 3 4 5 6 7 8 9 2 4 2 5 4 0 4 0 4 0 1 8 2 0 2 1 2 0 2 0 2 0 4 0 4 0 4 0 4 0 4 0 4 0 6 0 6 0 6 0 6 0 6 0 6 0 6 0 6 0 6 0 8 0 8 0 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 2 6 3 0 4 0 4 0 4 0 3 0 2 9 4 0 3 1 3 9 3 7 5 5 5 5 6 0 6 0 6 0 6 0 7 1 7 5 8 0 6 0 7 0 7 0 7 0 6 5 7 5 9 2 9 0 7 0 8 9 7 0 8 0 8 0 4 5 3 5 6 4 4 9 5 7 5 0 7 0 9 5 8 0 7 0 8 0 12 5 13 2 10 2 8 5 12 0 10 5 8 0 11 0 10 5 9 5 13 5 13 5 4 4 5 9 3 0 4 0 4 0 1 5 0 6 2 4 1 8 1 8 1 3 1 5 7 0 3 5 2 0 1 0 2 0 6 1 2 7 0 5 6 0 6 5 1 0 4 0 4 0 2 0 4 3 4 5 3 1 2 3 1 2 3 2 0 4 0 6 0 8 0 Experimental Design October 26 2022 CHEM 119 642 Gabriela Orosco and Presley Griffin Spinach 0 3064 11 Spinach 0 2926 12 Spinach 0 3027 Spinach 0 3022 Spinach 0 3085 Spinach 0 3067 Spinach 0 3070 20 20 20 20 20 20 20 8 0 8 0 8 0 8 0 8 0 8 0 8 0 3 3 3 3 3 3 3 9 3 8 5 8 5 8 5 9 0 8 0 9 0 13 0 12 0 12 5 12 5 12 0 8 5 11 0 3 7 3 5 4 0 4 0 3 0 0 5 2 0 Average and Standard Deviation Volume of H2O2 Average Volume of Bubbles Standard Deviation of Volume of Bubbles 2 6 3 1 3 6 3 3 1 8 1 8 2 2 1 3 Sample Calculation of Average Volume of Bubbles 8 0 mL H2O2 4 3 4 5 3 7 3 5 4 0 4 0 3 0 0 5 2 0 3 3 9 Sample Calculation of Standard Deviation of Average Volume of Bubbles 8 0 mL H2O2 4 3 3 3 2 4 5 3 3 2 3 7 3 3 2 3 5 3 3 2 4 0 3 3 2 4 0 3 3 2 3 0 3 3 2 0 5 3 3 2 2 0 3 3 2 1 3 9 Discussion and Analysis The purpose of this experiment was to determine if the hypothesis of the bubbles increasing when more H2O2 is added to the spinach This was determined by recording the initial volume before the H2O2 was added and then recorded once again after the H2O2 was added to determine the difference The independent variables of this experiment were the volume of H2O2 The Experimental Design October 26 2022 CHEM 119 642 Gabriela Orosco and Presley Griffin different amounts were split into four groups 2 0 mL 4 0 ml 6 0 mL and 8 0 mL The question that was proposed was Will the volume of bubbles increase if the volume of H2O2 is increased In order to answer this question we followed the hypothesis According to the results it can be concluded that the hypothesis was not supported When evaluating the results it can be seen that the volume of H2O2 had no correlation If we look at Group 1 and Group 11 though they have different volumes of H2O2 they have almost the same volume of bubbles It can be possible that the spinach could only react with the H2O2 up to a certain extent because most of the bubble volumes are roughly between 3 5 4 5 …